Recipes like this cold rice salad are the best for potlucks because all of the ingredients can be prepped ahead of time, then combined and tossed with the dressing just before heading out the door. Because there aren’t any greens, the salad doesn’t wilt from the dressing, making a hardier option when you’re traveling to your get-together. Have food, will travel.

Tips for making this rice salad recipe:

I opt for a brown rice salad for the added boost of fiber. Cook the brown rice, then fluff and allow to cool. If you’re in a hurry, spread the rice on a large baking sheet so that it will cool quickly.

The dressing follows a pretty standard formula for vinaigrettes. Whisk the lemon juice with a touch agave nectar, salt, pepper and oregano, then slowly whisk in the olive oil. Alternatively, place all of the ingredients in a small mason jar. Tighten the lid and shake well to combine.

Chop all of the ingredients – cucumber, tomatoes artichokes and parsley- then toss with the cooked rice, feta cheese and vinaigrette.

The dressing:

Recipe Notes

Weight Watchers Points: 4 (Freestyle SmartPoints), 3 (Points+)

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